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Spicy Sausage And Cheese Tortilla

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75ml/5 tbsp olive oil
175g/6oz chorizo or spicy sausages, thinly sliced
675g/1Żlb potatoes, peeled and thinly sliced
275g/10oz onions, halved and thinly sliced
4 eggs, beaten
30ml/2 tbsp chopped fresh parsley, plus extra to garnish
115g/4oz/1 cup Cheddar cheese, grated
Salt and ground black pepper


Serves: 4


1. Heat 15ml/1 tbsp of the oil in a non­stick frying pan, about 20cm/8in in diameter, and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.

2. Add a further 30ml/2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full). Cover tightly and cook over a gentle heat for about 30 minutes, turning occasionally, until softened and slightly golden.

3. In a mixing bowl, mix the beaten eggs with the parsley, cheese, sausage and plenty of seasoning. Gently stir in the potatoes and onions until well coated, taking care not to break up the potato slices too much.

4. Wipe out the pan with kitchen paper and heat the remaining 30ml/2 tbsp oil. Add the potato mixture and cook over a very low heat, until the egg begins to set. Use a palette knife to lift the edges of the mixture occasionally and prevent the tortilla from sticking to the sides of the pan.

5. Preheat the grill (broiler) to hot. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place under the grill until the tortilla is set and golden. Cut into wedges and serve garnished with parsley.

Energy 610Kcal/2539kj; Protein 23.7g; Carbohydrate 38.6g, of which sugars 5.6g; Fat 40.7g, of which saturates 14.2g; Cholesterol 275mg; Calcium 299mg; Fibre 3.5g; Sodium 708mg

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